TWD: Caramel Pumpkin Pie/Tart/Some Kind of Layered Dessert

I'm totally mad at myself for being a day late on this week's TWD post and even more frustrated, to the point of infuriation, at having to fix the messed up codes on my previous blog template. What began as a task to fix page break code errors late Monday evening snow-balled to an entire Tuesday of switching templates multiple times, trouble-shooting, reformatting and changing layouts along the way. By the time I was ready to throw in the towel, it was already time to prepare dinner. So it was a night without any desserts at our home, which is, honestly, quite rare these days. They say that you get what you paid for and in my case,  since I have been using free blog templates, I guess I shouldn't complain.
Eager for the opportunity to head back to the kitchen this morning - I don't think I can look at another html code ever again - I was looking forward to making the pumpkin caramel pie, this week's recipe picked by Janell of Mortensen Family Memoirs, from pages 322-323 of Dorie's Baking: From My Home to Yours. I opted to make a smaller, layered version of the dessert starting with a thin layer of round tart crust, the caramel pumpkin custard and a light mousse to which I had added some of the leftover pumpkin puree; the individual components were then assembled in a dessert ring.

(this better work now!!)


I'm more of a pecan-pie fan and feel that the flavors of pumpkin pies pale in comparison. Nonetheless, the dark caramel does give the pumpkin custard more depths and I'm wondering if adding brown butter to the filling would augment it even more? I'm not so sure about this one; it didn't dazzle as much as the other TWD bakes we've done. It's been a weird week and I don't seem to be getting the desired results in the things I've done so far this week. Oh well, chin up and tomorrow will be a better day.

Do head over to other TWDers to read and see their reviews on this.